These muffins are a fun take on the classic banana muffins. These oatmeal banana muffins are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. 

We always end up with ripe bananas, I’m complaining as my toddler’s and I love banana baked goods. We usually bake banana muffins or banana bread but this time we wanted to try something different. I had some left over oats from a previous recipe and decided to add them in. If you’ve been following my recipes for awhile you know I love streusel toppings on muffins, so I added a brown sugar and oat streusel on top.

These muffins are so delicious and easy to prepare. If you’re bored of regular banana muffins and looking for a change then this recipe is for you!

How to Make Oatmeal Banana Muffins

Preheat oven to 425F and line your muffin pan with 12 liners.

Making the Muffin Batter

In a large bowl mash the bananas until there are no large pieces left. Mix in the sugar. Followed by the egg and oil. Mix well to combine.

In a medium sized bowl whisk together flour, baking powder, baking soda, and salt. Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing. Fold in the rolled oats.

Divide the batter evenly amongst the muffin tins.

How to Make the Streusel Topping

In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. The streusel should be crumbly in texture. If it is too wet and all sticking together add small amounts of flour and brown sugar until the crumbled texture achieved. Evenly sprinkle the streusel mixture on top of each muffin tin.

Bake in the oven for 5 minutes at 425F then reduce oven temperature to 350F and bake for another 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean. Let them cool in the pan for 5 minutes before moving to a wire rack to cool completely.

Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Oatmeal Banana Muffins with Streusel Topping!

If you make these muffins you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

More Banana Recipes:

• Banana Chocolate Chip Muffins
• Banana Nut Crunch Muffins
• Chocolate Chip Banana Bread
• Banana Muffins
• Banana Bread

Oatmeal Banana Muffins with Streusel Topping

Jessie M

These oatmeal banana muffins are easy to make and so delicious. Moist, full of banana flavour, and loaded with rolled oats. The muffins are also topped with a brown sugar oat streusel. A fun take on the classic banana muffin.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Servings 12 Muffins

Ingredients

  

Muffins Base

• 3 large ripe bananas
• 3/4 C white sugar
• 1 large egg
• 1/3 C vegetable oil
• 1 & 1/4 C all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 C rolled oats

Streusel Topping

• 2 tbsp butter melted
• 2 tbsp all purpose flour
• 2 tbsp rolled oats
• 2 tbsp brown sugar

Instructions

 

• Preheat oven to 425F and line your muffin pan with 12 liners.

Muffin Batter

• In a large bowl mash the bananas until there are no large pieces left.
• Mix in the sugar.
• Add the egg and vegetable oil and mix till combined.
• In a medium sized bowl whisk together flour, baking powder, baking soda, and salt.
• Dump the dry ingredients into the wet mixture. You want to fold in the dry ingredients and be careful not to over mix (this will result in dry muffins). Once there are no more flour streaks stop mixing.
• Fold in the rolled oats.
• Divide the batter evenly amongst the muffin tins.

Streusel Topping

• In a small bowl mix the melted butter, brown sugar, rolled oats, and flour together. The streusel should be crumbly in texture. If it is too wet and all sticking together add small amounts of flour and brown sugar until the crumbled texture achieved.
• Evenly sprinkle the streusel mixture on top of each muffin tin.
• Bake in the oven for 5 minutes at 425F then reduce oven temperature to 350F and bake for another 15 minutes or until a toothpick inserted into the middle of the muffin comes out clean.
• Let them cool in the pan for 5 minutes before moving to a wire rack to cool completely.
• Enjoy!

Notes

These muffins are best served the same day you bake them. They can be kept in an airtight container at room temperature up to 3 days.

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